Floor Manager

Run Hargett; Orlando (FL); On-site; USD 42,000 - 63,000; Full time

Job summary

HashHouse a Go Go on International Drive in Orlando is seeking an experienced front-of-house manager to lead daily operations, ensure guest satisfaction, and uphold the restaurant's service standards.

You will train and develop staff, schedule labor, manage cash handling, monitor food and beverage service, and ensure compliance with health and safety regulations. This role requires clear communication and teamwork in a fast-paced setting.

Qualifications

• Be able to communicate and understand the predominant language(s) of the restaurant areas.
• Knowledge of service and food & beverage with at least three years in front-of-house or assistant management.
• Excellent basic math skills and ability to operate a cash register or POS system.
• Must be able to stand for long periods.
• Must be able to reach, bend, and frequently lift up to 60 pounds.

Responsibilities

• Understand all policies, procedures, standards and training programs.
• Ensure guests receive welcome, responsive and courteous service at all times.
• Ensure food and products are prepared and served to standard.
• Achieve objectives in sales, service, quality, appearance and sanitation through training.
• Control cash and other receipts per restaurant policies and procedures.
• Schedule labor to meet activity and manage labor cost objectives.
• Maintain Serve Safe Certification and health department regulations.
• Provide advice and suggestions to General Manager as needed.

Skills

Communication skills

Front-of-house knowledge

Cash handling

Stand/walk long periods

Lifting up to 60 lbs

Job description

Job Details: Job Location: HashHouse a Go Go-International Drive - Orlando - Orlando, FL 32819, Summary of Position:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Maintain Serve Safe Certification and be knowledgeable and proactive with all Health Dept. Regulations.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• Be able to communicate and understand the predominant language(s) of the restaurant areas.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS System.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, and frequently lift up to 60 pounds.